Fat Replacers

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FatReplacers
New Choices for ManagingDietary Fat
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FatA GoodThing inModeration

• Fat Critical to good health
• Essential fatty acids
• Fat-soluble nutrients
• Important energy source
• Hormone and cellstructure
• Fat Critical to TASTE
• Flavors, aromas
• Texture or mouthfeel

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Why Eat aLower-FatDiet?

• Too much dietary fat linkedto higher risk of
  chronicdiseases
• Heart disease specifically saturated fat
• Some cancers
• Obesity
• Gallbladder disease
• Hypertension
• Insulin resistance/diabetes

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Lower-FatDietsSay vs. Do

• Consumer surveys reportconcern about fat (FMI
  2000)
• 46 say fat istop concern (2000)
• 79 say theyvedecreased fat (1999)
• Dietary studies indicateotherwise (NHANES III)
• 1970 36 caloriesfrom fat, 81 grams
• 1991 34 caloriesfrom fat, 83 grams

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What areConsumersSaying aboutLow-FatEating?
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• 85 of Americans saythey use reduced-fatproducts
  (Calorie ControlCouncil, 1998)
• 79 of shopperslook for and purchaselow-fat
  products(Trends, 1999)
• Use of fat-modifiedproducts increased 41from
  1987 to 1994(CSFII)

ShoppersInterest inLower-FatProducts
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Lower-FatFoods

• Reduced-fat spreads
• Low-fat baked goods
• Fat-free cheeses
• Lower-fat meats andmeat products

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• Old ingredients usedin new ways
• Most are made fromfamiliar ingredients
• Some are newcombinations of basicingredients

What areFatReplacers?
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• Food additives are testedextensively
• GRAS ingredients have a safe history of use

FDAApproval ofNewIngredients
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• Cellulose
• Dextrins
• Fiber
• Gums
• Inulin
• Maltodextrins
• Oatrim
• Polydextrose
• Polyols
• Starch/ModifiedFood Starch
• Z-Trim Classified as food additive

Common FatReplacersCarbohydrate-Based
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• Microparticulatedprotein
• Modified wheyprotein concentrate

Common FatReplacersProtein-Based
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• Salatrim
• Emulsifiers (mono-and diglycerides)
• Sucrose Polyester (Olestra)

Common FatReplacersFat-Based
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• Composition
• Safety
• Applications

Fat-BasedFatReplacersOlestra
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EnsuringSafety

• FDA approval ofingredients
• Approved ingredientsare monitored

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Fat-Replaced Lunch
Cals Fat(g) 2 slices bread 130 2 1 oz.
reduced-fatcheese 75 4 2 oz. fat-freebologna 40
0 1 tbsp. low-fatmayo 25 1 banana 105 0 2
reduced-fatcookies 120 3 Total 495 10
Can FatReplacersHelp toReduceDietaryFat?
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• Stop eating certain high-fat foods
• Eat smaller portions ofhigh-fat foods
• Make trade-offs andsubstitute lower-fat
  foodsfor higher-fat foods
• Remove fat from foods
• Replace fat in foods

OptionsforLoweringFat
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ü
Fat Reduction Caloric Reduction Weight Reduction
Will FatReplacersHelp Balancethe AmericanDiet?
?
?
LOW-FAT DRESSING
REGULAR DRESSING
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FACTS
Myth No. 1Low Fat Healthy DIET

• Variety in food choicesis critical to good
  health
• A healthy diet includesall food groups
  inadequate amounts

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FACTS
Myth No. 2Low Fat Low Calorie

• Removing fat from foodscan mean that
  otheringredients must be addedin fats place
• Reduced-fat foods may have the same, more
  orfewer calories than regularfoods

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Read theNutritionFacts
Per Serving Fat free less than 0.5 gram Low
fat 3 grams or less Reduced at least 25 lessor
less fat fat Light 1/3 fewer calories or 50
less fat as compared to traditional
food Source Food and Drug Administration
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FACTS

• Most people eat onefat-modified product in a
  day
• People eat the same orsmaller amounts
  ofreduced-fat foods
• Frequent users of reduced-fat foods eat fewer
  caloriesand less fat and morevitamin A, iron,
  zinc

Myth No. 3Fat-Free andLower-FatProductsCause
Obesity
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AHealthyDiet

• Balance
• Variety
• Moderation

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All FoodsCan Fit

• Be realistic
• Be adventurous

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All FoodsCan Fit

• Be flexible
• Be sensible
• Be active

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The (American Dietetic)Association affirms that
fatreplacers may offer a safe,feasible, and
effectivemeans to maintain the palatability of
diets withcontrolled amounts of fatand/or
energy. ADA Position Paper, 1998
FoodsWith FatReplacersFit